https://www.amazon.com/KOS-Organic-Greens-Blend-Wheatgrass/dp/B07TGFMX41
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Penne bil brunġiel
- Total Time: 1 hour
- Yield: 2 1x
- Diet: Vegan
Description
Din hija waħda ta 'platti favorit tiegħi. I kok regolarment u evolviet minn riċetta I jaqra filwaqt li ilu li fiha l-brunġiel kienu moqli. I jippreferu l-brinġiel li jkunu oiled u moħmija sakemm golden u maħruqa f'postijiet. Huma jagħtu l-dixx kollu togħma ta 'affumikat unika ħelwa. Ċiċri huma sors tajjeb ta 'proteina, fibra, ram, manganiż u folate
Ingredjenti
żejt taż-żebbuġa
a brunġiel medju (eggplant..melanzane ..)
basla żgħira
3 ingwanti ta 'tewm
400g (14oz) tistax għanbaqar (jew mqatta) tadam
3 teaspoons of dried crushed red chillies (jew li t-togħma, dan se jkun ftit fiery)
puree tat-tadam
niskata ore imnixxef (fakultattiv)
a 400g can of chickpeas
200 g (7oz) tal imnixxef spelt jew wholewheat penne (jew inqas jekk inti dont tixtieq kors prinċipali Hearty)
bżar iswed friska art
Salt Rock għall garnishing
melħ tal-mejda
mazz żgħir ta 'parlsey weraq ċatt coarsely mqatta
Instructions
Preheat-forn għal 200C (400Gass F / marka 6)
Poġġi pan kbir ta 'ilma fuq jagħli (żid sing ta 'melħ meta ma)
Aqta 'l-brunġiel f'biċċiet irqaq (madwar nofs ta 'ċentimetru jew kwart ta' pulzier) fuq żgħir djagonali li tikseb flieli akbar. Bake sa kannella dehbi fuq iż-żewġ naħat tidwir darba għal madwar tletin minuti
Dadi-basla u CHOP tewm
Splash xi żejt taż-żebbuġa fil pan kbar u l-post fuq sħana baxxa ,żid il-basla imqatta, sprinkle bi ftit melħ, ħawwad biex tiksi fiż-żejt. Qoxra. Cook għal għaxar minuti jew sakemm il-basal huma rotob iżda mhux kannella. Nofs triq permezz ħawwad fil-tewm u żid il-ċili mgħaffeġ u xi bżar iswed frisk art (u l-għafsa ta 'ore)
Meta l-basal huma lesti żid il-landa ta 'tadam, squash ftit kontra l-ġnub tal-pan jekk jużaw għanbaqar. Żid squirt (madwar żewġ kuċċarini) ta puree tat-tadam, ħawwad sew. Wassal bil-mod għat-togħlija u żid l-ċiċri ixxotta, Naqqas is-sħana li ttektek mikxuf għal għaxar minuti oħra filwaqt li l-għaġin huwa tisjir
Żid l-għaġin għall-togħlija immellaħ ilma huma sajjar għal disa 'minuti jew al dente. Lejn l-aħħar ta 'ħin tat-tisjir żid ftit tablespoons ta' l-ilma tat-tisjir għall-zalza simmering u ħawwad
Ixxotta l-għaġin
Itfi s-sħana taħt l-zalza. Żid il-brunġiel, żewġ terzi tal-tursin mqatta. Ħawwad u mbagħad ħawwad fil-għaġin ixxotta
Iservu imżejjen bil-bqija tal-tursin, bżar iswed u melħ tal-blat
- Prep Time: 30
- Cook Time: 30
- Category: Vegan Dinner
- Metodu: Fry and Roast
- Cuisine: Italian
I hope you like the other recipes too Adriana
if the recipe that was supposed to make me scream ‘meat is murder’ (once agreed on giving murder a bad connotation) was your penne con melanzane rendition, that failed to hit the mark, not because of the ingredients, I in fact love aubergines, rich in nicotine and with a very peculiar spicy texture, but because all the effort and time spent in cooking could be saved and spent pursuing different objectives..
just yesterday, what a coincidence, i bought in sainsbury’s a jar of roasted greek aubergines imam, that, once chopped in smaller chunks, spread onto slices of mozzarella, and put in a microwave for about 40 sekondi, gives you a very close approximation of your recipe..
just to be sure i was’n fooling myself with the final result, ive just had it as an afternoon snack, without the pasta, of course..
delicious.. ..and within a very reasonable price range (£2.26 a jar)
of course if i had to cook for more than 2 people, your method would be considered, but to indulge myself in a fast treat, i consider my procedure easier..
going back to the murderous recipe, i was expecting something on the lines of the ortolan, blinded songbirds fattened up to 4 times their size in a dark cage, then drowned in a snifter of armagnac, plucked, then roasted for about 6 minuti…
such a delicacy that they must be eaten whole, biting off the head, with the diner’s own head covered by a napkin, not to be disturbed during such a feat…
unluckily the practice has been banned in the past 3 years in france, and it would be very expensive to get hold of one in the near future..
good for me, as you know, i am off to vietnam in less than a month, and there, next to dogs, rats and snakes, i will be able to taste drunken prawns, drowned in rice wine..
maybe not the peak of gastronomy, as ortolans are reputed to be, but still some new flavours to add to my library..
after all even Darwin himself wanted to taste every single animal he was coming in contact with.
(comment posted on jan 2012)
Yum. Going to make this tonight